Did you know that almonds are the top agricultural export for California?
Did you also know that the pollination of California almonds takes about one million hives which is about one half of the hives in the entire US?
I love almonds, and I have been told that a handful of almonds a day is good for my heart...what a fantastic excuse to enjoy almonds!
I also came across this recipe from Epicurious for Almond Cookies that sound amazing! What a great accent for a nice, hot cup of tea!
(image from www.epicurious.com, photo by: Tina Rupp)Chai-Spiced Almond Cookies
Bon Appétit January 2006
Yield: Makes about 22
Active time: 20 minutes
Total time: 60 minutes
These cookies, a twist on traditional snowballs, are just the thing to enjoy with a spot of tea.
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups powdered sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup finely chopped toasted almonds
Preparation:
Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.
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